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I recently moved to a very small town..population around 8,000. No mainstream grocery stores,health food stores or a shopping mall. Well they do have a couple of strip malls one with Walmart and a few other small centers anchored by … Continue reading →

I made this twice in a week for visiting friends. It was a huge hit. So easy, I know people say its so easy to make but this really is. Unless you make the crust from scratch which does take some time. I say buy it from your grocery.There are now gluten free crusts in the health food store too. You can also make it without a crust at all. Also you can use egg whites instead of whole eggs and you can leave out the milk or cream. I have made it without the cream and it still turned out great. Just add more eggs to make up for the volume. One of the tarts I used 10 ounces of goat cheese and the other I just used 4 ounces but used milk to make the volume.

1 Prepared Pie crust 9 inch

4-8 ounces of goat cheese(not Feta)

3 large leeks

2 Large Eggs or 3 small eggs

4 ounces of cream light or whipping cream

1 4-6 ounce jar fig jam

Herbs your choice

salt pepper

Thaw pre made pie crust, pat into tart pan, shaping the edges into the ridges. prick shell with fork a few times.

Next slice white part of leeks and part of the green into thin rings, rinse several times, leeks are usually full of sand and grit. Cook the leeks in butter or olive oil until tender or caramelized. You can add a teaspoon of raw sugar to help caramelize leeks but it’s not necessary.

This creamy soup is a favorite of mine when the weather turns chilly. I have made this recipe many times but changed things up today to make it even healthier.

Ingredients

1 butternut squash(roasted)

1 yellow onion

2 carrots

1 small red potato

1 medium sweet apple

1 tablespoon of coconut oil

2 cups stock( veggie or chicken stock work well)

1-1/2 cups unsweetened Coconut milk( you can use the coconut milk in a can but it is much higher in fat). I use the kind in the carton.

Plain yogurt (garnish)

salt

pepper

1/2 teaspoon red pepper flakes

1 teaspoon Garam Masala

1/4 teaspoon Cumin

1 teaspoon ground Ginger or freshly grated

1 teaspoon Coriander

1 teaspoon Turmeric

or just use 1 tablespoon Curry spice mix

Slice butternut squash in half, scoop out seeds and pulp. Spray baking sheet with cooking spray or coat lightly with oil. Place squash facedown on baking sheet. Roast in oven at 400 for 20-30 minutes. To test for doneness poke with a fork,if it goes all the way through it should be roasted well. Let cool. Or you can peel raw squash,slice,remove seeds,chop and add to onions without roasting first, I just like the roasted flavor.

Add to your pot, chopped onions,carrots,apple and spices,cook until onions look clear. Add squash and carton of stock. Cook on medium high until mixture cooks down and vegetables are soft. Turn off the burner and let mixture cool a bit. Blend in blender until smooth. Pour back into your pan turn heat to low,add coconut milk. You should have a creamy soup that tastes like fall. You can change it up and use acorn squash instead of butternut.

You have a wonderful tasty,low calorie and low fat soup. I top mine with a teaspoon of plain plain yogurt but sour cream would be tasty too. Serve hot or cold. Enjoy!

I made a very cool discovery, the other day as I was preparing a Shepherd’s Pie. I prepared too much mash for the dish so I pondered what to do with the leftover mashed turnips and potatoes. I like to use turnips too as they are lower on the glycemic index than potatoes.

Before the Mash

I had the brilliant idea to freeze the leftover mash in ice-cube trays. I sprayed the trays with olive oil and plopped the mash into the trays. I leveled off the mixture and covered with aluminum foil. While rummaging in the freezer for some vegetables to use as a side dish, I remembered the frozen mash. I pulled the tray out and popped out a few of the frozen cubes to use with as a side for a meal and recovered the tray and returned it to the freezer. I placed the cubes on a plate and zapped it in the microwave, the mash did not lose any flavor or texture from freezing. I am patting myself on the back for this clever little tip. 🙂

Hot soup and a good book is a winning combination.This hearty and satisfing soup does the trick to chase away a gloomy day. I like to add extra veggies to my soups to add layers of flavor as well as the added benefit of more vegetables to my diet.

Creamy Split Pea Soup

1/2 package of dry slit peas

1 32 oz. carton of vegetable stock

32 oz. of water

1 carrot diced

1 stalk of celery diced

1 clove of garlic minced

1 small onion diced

1 teaspoon extra vigrin olive oil

salt and pepper to taste

Option – add chili pepper flakes to spice up the soup

Rinse the split peas well, until the water runs clear. You can also soak the peas for an hour or so but it is not necessary. Add onion, celery,carrots and garlic to the small amount of oil in the bottom of your pot, cook until onions are clear and tender. Add in the peas, stock and water, cook on medium high heat until soup begins to boil, reduce heat, cover and let simmer for 30-45 minutes until tender. For a smoother soup blend in a blender or food processor until smooth and creamy.

I like to use cold baked potatoes for this recipe as they are easier to brown and they are drier than raw grated potatoes and fry up nicely.Sauté over medium heat the following: meats,onions, peppers, garlic, zucchini in a heavy cast iron or stainless steel skillet make sure the handle of the skillet is oven safe. Cook until onions are tender.Drain mixture onto a paper towel.Next add in grated baked potatoes and spread around to cover the bottom of the skillet this will be the top of the egg dish if you flip it over, it will form kind of a crunchy crust. Add cooked sausage, onions, peppers, garlic and zucchini on top of potatoes, next pour egg whites over mixture,add chopped tomatoes and cheese. Cover with a lid until egg mixture sets. Place skillet under a broiler until mixture rises and cheese is melted and kind of crispy. Removed and let sit for a few minutes. Slice into sections, serves 4-6. Top the slice with salsa and instead of sour cream try plain non fat greek yogurt. Something new I found is Greek yogurt onion dip,it adds a bit more flavor as a garnish.